The National Archives (legislation.gov.uk)
The Food Hygiene (Wales) Regulations 2006, Schedule 4 — Temperature control
What this source is
- Authority
- Statutory authority
- Territories
- GB-WLS
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-14
- State
- Read and citable
Paragraph 6 mirrors the English instrument almost word for word, including the two-hour once-only defence at paragraph 7(2). Retained as its own record rather than merged with England's, because agreeing today is not the same as being one rule.
What it may be cited for
Safety, Technical
- Explicitly not culinary practice: A temperature-control regulation is silent on whether food is any good.
What we recorded from it
“Any person who in the course of the activities of a food business keeps at or in food premises at a temperature below 63°C any food which—(a)has been cooked or reheated; (b)is for service or on display for sale; and (c)needs to be kept at or above 63°C...will be guilty of an offence.”
Schedule 4 paragraph 6 of the Food Hygiene (Wales) Regulations 2006 makes it an offence for a food business to keep, at food premises, below 63 °C, food that has been cooked or reheated, is for service or display, and needs to be kept at or above 63 °C. Paragraph 7(2) supplies the same two-hour once-only defence as the English instrument.
- Safety regime:
- Retail and food service. The obligation is on a food business at food premises.
- Where it applies:
- Wales.
- Agrees with England today. Recorded separately because agreement between two instruments is a fact about their current drafting, not an identity.